Development and Characterization of Cookies with Guava

Seed Powder as a Fat Replacer

B.Tech.
(Food Process Engineering)
By
Abhishek Pandey
119FP0984

Under the Guidance of

Dr Poonam Singha

Department of Food Process Engineering

National Institute of Technology Rourkela
May 2023
 ACKNOWLEDGEMENT

"I would like to express my sincere thanks to Dr Poonam Singha and

all of the PhD scholars for their valuable contributions and support
throughout the research project. Without their help, this study would
not have been possible.
I would also like to thank again Dr Poonam Singha for providing the
necessary Equipment support for this project. Their generosity and
support contributed to the successful completion of this research.
Finally, I would like to thank my family, friends and colleagues for
their encouragement and motivation throughout this journey. Their
unwavering support has been a source of strength and inspiration."

Abhishek Pandey

Department of Food Process Engineering

National Institute of Technology Rourkela

 Abstract
Cookies have been prepared by addition of guava seed powder by
replacing fat. 5 gram ,10gram and 15 gram guava seed powder have
been used to replace butter so that overall sum of weights of guava
seed powder and butter remains 25grams , along with control three
treatments T1,T2,T3 have also been taken .The overall composition of
ingredients are 100 gram which is same for all control ,T1,T2 and
T3.our main objective after preparation of cookies is to analyze the
different parameters in texture profile analysis such as Hardness ,
cohesiveness , springiness , adhesiveness , chewiness , gumminess
also including the sensory evaluation of cookies using 9 point
hedonic scale.
 INTRODUCTION
cookies are one of the most bakery products prepared with wheat
flour , butter , sugar , baking soda etc. In recent years biscuits
prepared with many different nutritional level, flavors, texture, odor
and taste . Guava seed, peel, and pulp leftovers made up up to 30%
of the fruit and were considered healthier processed food by-
products since they included bioactive chemicals and had appealing
sensory qualities. Due to their ability to stop the growth of gram-
negative bacteria, guava seed proteins can be used as an
antimicrobial for gastrointestinal infections in people. This peptide is
also used to delay the bacterial resistance process as a new
technique to treat infections brought on by Klebsiella sp. and Proteus
sp. Gram-negative bacteria including Proteus species, Pseudomonas
aeruginosa, Escherichia coli, and Klebsiella species, as well as Gram-
positive bacteria like Staphylococcus aureus and Staphylococcus
species, are all susceptible to the glycine-rich proteins found in guava
seeds.so due to these amazing properties of guava seed we have
prepared cookie samples by using different composition of guava
seeds.Our aim is to prepare cookies that have additional benefits
than ordinary cookies so that along with getting a good taste we can
get health benefits as well. This study aim to analyze the different
parameters such as hardness , cohesiveness , springiness ,
chewiness , adhesiveness , gumminess and apart from these sensory
evaluation as well.
LITERATURE REVIEW

Introduction
In recent years, biscuits have been made with a wide range of
nutritional value, flavours, textures, and aromas. Numerous attempts
have been made to replace numerous crucial biscuit ingredients with
wholesome and nutrient-dense materials. Guava seeds, peels, and
pulp leftovers made up up to 30% of the fruit and were considered
healthier processed food by-products since they included bioactive
chemicals and had appealing sensory qualities. In addition,
Bernardino-Nicanor's wasted guava seeds, which make up 12 g for
every 100 g of its fruit weight, are used as a source of protein and oil
for feeding both humans and animals. According to Elizalde-González
and Hernández-Montoya (2009) and Anisuzzaman et al. (2016),
guava seeds are regarded as a waste in the food industry and contain
a high number of lignocellulosic components, including globulins,
hemicellulose, cellulose, lignin, and hemicelluloses. Because of this,
Bernardino-Nicanor et al. (2006) noted that the proximate analysis of
the guava seeds on a dry weight basis was 72.10.1 g/100 g, 12.50.5
g/100 g, 7.20.1 g/100 g, 6.80.1 g/100 g, and 1.500.05 g/100 g for raw
fibre, lipids, proteins, carbs, and ashes, respectively. Due to their
ability to stop the growth of gram-negative bacteria, guava seed
proteins can be used as an antimicrobial for gastrointestinal
infections in people. This peptide is also used to delay the bacterial
resistance process as a new technique to treat infections brought on
by Klebsiella sp. and Proteus sp. Glycine-rich proteins found in guava
seeds exhibit activity against human pathogenic bacteria like Proteus
sp., Pseudomonas aeruginosa, Escherichia coli, and Klebsiella .
According to Elizalde-González and Hernández-Montoya (2009) and
Anisuzzaman et al. (2016), the action mechanism of these peptides
involves permeability changes, ion imbalance, and lipid bilayer
depolarization that may induce electrostatic interactions that result
in membrane disruption. Additionally, these peptides cause
modifying enzyme activities, altering several gene expressions, and
enhancing protein synthesis.
Gross chemical composition of guava seeds powder
The percent composition of the guava seeds on a dry weight basis
was determined and the major component was crude fiber (69.42 %),
followed by total lipids (14.32%), crude protein (9.15 %), total
carbohydrates (4.10 %) and ash (3.01 %). Nearly the same results
were reported by Bernardino who mentioned that the proximate
analysis of the guava seeds on a dry weight basis was72.1±0.1 g/100
g, 12.5±0.5 g/ 100 g, 7.2±0.1 g/100 g, 6.8±0.1 g/100 g and 1.50±0.05
g/100 g for crude fiber, lipids, proteins, carbohydrates and ashes,
respectively.

Chemical Properties of Guava Seed Powder

Properties Percentage(%)
Moisture 4.76
Total lipid 14.32
Crude protein 9.15
Ash 3.01
Crude Fiber 69.42
Total Carbohydrate 4.10

Amino acids profile of biscuits

There are two types of amino acids: non-essential amino acids, which
the body can produce on its own, and essential amino acids, which
the body cannot produce on its own and must be received from diet.
Amino acids play crucial roles in cellular metabolism and are essential
for the body's production. The total amino acids in biscuit samples
supplemented with various amounts of guava seed powder were
determined, as shown in Table 5. Leucine, which is the main
necessary amino acid, ranged in concentration from 16.4 mg/g
(control sample) to 18.8 mg/g (Biscuit sample supplemented with
15% guava seeds powder). It was followed by valine, which varied in
concentration from 6.5 mg/g to 9.8 mg/g, respectively. With 3.1
mg/g for the control sample and 1.3 mg/g for the biscuit sample
supplemented with 15% guava seeds powder, arginine acid was the
non-essential amino acid with the highest concentration, followed by
aspartic and glutamic. It is obvious that the total amino acids in
biscuits supplemented with 0, 5, 10, and 15% guava seeds powder,
respectively, represented 65.3, 68.4, 73.4, and 80.5 mg/g. Based on
the same chart, it can be seen that adding guava seed powder to
biscuit dough increases the amount of important amino acids the
biscuits contain. Similar findings were made, according to Patel et al.,
who noted that the protein profile of guava seeds is extremely similar
to the focusing patterns of glutelin fractions.

Sensory evaluation score of biscuits

For the sensory assessment score of biscuits made with varying
amounts of guava seed powder (5, 10, and 15%), measurements of
several properties (appearance, taste, texture, colour, and odour)
were looked at. The information in these tables demonstrated that
there were no changes that were statistically significant at the 0.05
level between the biscuits made with various amounts of guava seed
powder and the control sample.

Analysis of variance for Sensory evaluation score of biscuits

supplemented with different percentages of guava seed
powder
Analysis of Appearance Taste Texture Color Oder
variance between
treatments
F value .41 1.49 2.28 .64 .29
F critical 2.87 2.87 2.87 2.87 2.87
Degree of freedom 3 3 3 3 3
Data analyzed by ANOVA (single factor) p<=.05

Statistical analysis
The statistical analysis was calculated using Excel to analyze of
variance (ANOVA) by test at a significance level of P ≤0.05.

Microbial Examination
When biscuits with guava seed powder were stored at room
temperature (25–3°C), the initial counts of the total bacteria, spore-
forming bacteria, moulds, and yeasts were 1.8102, 0.5102, and
8.3102 cfu/g, respectively. It was observed that adding guava seeds
powder (5, 10 and 15%) to biscuit recipes decreased the counts of
microbial load; this decrease may have been caused by guava seeds
powder's positioning impact against some fungus and bacteriaThese
findings are in line with those made by Chen and Franco Tavares, who
claimed that guava seeds contain glycine-rich proteins that have
activity against human pathogenic bacteria like Proteus sp.,
Pseudomonas aeruginosa, Escherichia coli, and Klebsiella sp. (Gram-
negative bacteria), as well as Gram-positive bacteria like
Staphylococcus aureus and Staphylococc These peptides work by
altering membrane permeability, causing ion imbalance and lipid
bilayer depolarization, which can lead to electrostatic interactions
and membrane disruption. In addition, these peptides can modify
enzyme activities, change the expression of various genes, and
enhance protein synthesis.

MATERIALS AND METHODS

Guava seeds powder preparation
Guava seeds were separated from the pulp, cleaned with tape water
and then dried at 45 ̊C using Binder oven. Grinding was performed
using Hammer mill , and the powder obtained passed through a sieve
and stored in polyethylene bags at 4°C until use for further
formulation of Cookies .

Cookies preparation
The Cookies were prepared by addition of Guava seed Powder by
replacing Butter . Prepared Cookies formulas were baked on an
Baking oven at 200°C for 20 min. the Cookies samples were allowed
to cool for 30 min and stored in Ziplock bags.

Formulation
Ingredients Control T1 T2 T3

Wheat flour(g) 49.5 49.5 49.5 49.5

Jaggery (g) 25 25 25 25

Baking powder(g) 0.5 0.5 0.5 0.5

Shortening(g) 25 20 15 10

Guava seed powder(g) 0 5 10 15

Total (g) 100 100 100 100

Water (g) 12.82 15.43 19.13 23.15

Cookies Before Baking

Control T1

T2 T3
Cookies After Baking

Control T1

T2 T3
Results of Sensory Evaluation with 9 Point Hedonic Scale
T3

Name Control T1 T2 T3
1 5 3 2 1
2 3 4 4 6
3 3 4 3 4
4 2 3 5 4
5 3 2 2 4
6 3 3 4 4
7 3 2 4 4
8 5 4 4 3

Total Score 27 25 28 30

ANOVA Results

Analysis of variance for TPA parameters of cookies with guava seed

powder as a fat replacer

Analysi Hardn Adhesive Springi Cohesive Gummi Chewin

s of ess ness ness ness ness ess
varianc
e
betwee
n
treatm
ents
F value 18.33 8.78615 1.1238 0.8303 3.7070 2.2586
06 4
F 6.591 6.59138 6.5913 6.59138 6.59138 6.5913
critical 38 8 8
Degree 7 7 7 7 7 7
of
freedo
m

The Analysis of variance between cookies samples for TPA

attributes shows significant differences between all the samples for
hardness and adhesiveness and non-significant for cohesiveness ,
gumminess , springiness and chewiness at (p<=.05).

Graphs below represents Average values of parameters for different

samples

Table:1

H A RDNESS V A L UE FOR SA M P L ES
25000

20000
Hardness

15000

10000

5000

0
T3 T2 T1 CONTROL

Sample
Table:2

0
T3 T2 T1 CONTROL
-0.5 -0.3075
AD H ESS I VEN ESS

-1

-1.5

-1.672 -1.731
-2

-2.198
-2.5

-3 ADHESIVENESS FOR SAMPLES

Table:3

SP RINGI NESS V A L UE FOR SA M P L ES

0.07

0.06
S p rin g in e s s

0.05
0.043
0.04

0.03
0.0225
0.02 0.015 0.0165

0.01

0
T3 T2 T1 CONTROL
Sample
Table:4

C OH ESI V ENESS F OR SA M P L ES
0.04
0.035
C o h e s s iv e n e s s

0.03
0.026
0.025 0.022
0.021
0.02
0.015
0.01
0.01
0.005
0
T3 T2 T1 CONTROL
Sample

Table:5

G UM M I NESS F OR SA M P L ES
600

500
G u m m in e s s

400

300

200

100

0
T3 T2 T1 CONTROL
Sample

Table:6
 C H EW I NESS FOR SA M P L ES
35

30

25
Chewiness

20

15

10

0
T3 T2 T1 CONTROL
Sample

CONCLUSION
The Cookies formula were prepared by replacing butter with
guava seed powder , The Analysis of variance between cookies
samples for TPA attributes shows significant differences between
all the samples for hardness and adhesiveness and non-
significant for cohesiveness , gumminess , springiness and
chewiness at (p<=.05). This shows that addition of guava seed
powder by replacing butter affected the hardness and
adhesiveness attributes significantly. According to sensory
evaluation for samples and texture profile analysis results ,
hardness of T3 is highest among all samples concluded that
sample with more composition of guava seed powder and least
butter is hardest among all.T1 got minimum score among all
samples ,shows that they have been liked most among all .